Artisan winemaking is often said to begin in the vineyard, crafting a strategy which defines all the elements of great Estate wines. We at Augusta Vin find that our skillset is vast having expertise in the vineyard that carries over to the winemaker’s lab. It’s a preplanning process that’s critical prior to picking grapes used at fermentation. This Master Class will focus on two important factors: We will begin the vineyard and carry over to a fine tuned lab exercise, all in an effort to show you artisan nature mixed with science. Once these checkpoints are completed the magical word “Crush” comes to life.
Vine to Bottle Fact: There are approximately 75 – 100 grapes to a cluster (depending on the grape type). There are roughly four clusters to a 750ml bottle of wine. At Augusta Vin, one vine produces around 20-30 clusters. On average, one vine can produce 8 or more bottles of wine.
Yields per Acre at Augusta Vin Estate: Less is more dictates Augusta Vin estate philosophy. Our goal, get intensity per cluster vs high volume metrics. Average yields per acre can range from 2 tons up to 15 tons. Our vineyard team micromanage yields and if needed, drop uneven fruit (nonripe) to maximize flavor and quality.
Typical yield per acre at Augusta Vin is 2 tons producing the highest quality and premium grapes. Alternatively, non-premium wines tend to push high volume tonnage with excessive irrigation causing washed out flavor and intensity.
Following our vineyard yield assessment we turn to the lab to determine sugar ripeness married with acid level ripeness – PH levels.
Learn how artisan winemaking takes shape in the lab with Augusta Vin Estate Assistant Winemaker, Josiah Phinney
Brix levels: A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes’ ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix. To get an alcohol conversion level, multiply the stated Brix by . 55. We at Augusta Vin Estate strive for 22-24 Brix level range so 12-13% alcohol.
PH Levels: Winemakers use pH as a way to measure ripeness in relation to acidity. Low pH wines will taste tart and crisp, while higher pH wines are more susceptible to bacterial growth. Most wine pH’s fall around 3 or 4; about 3.0 to 3.4 is desirable for white wines, while about 3.3 to 3.6 is best for reds. The most prevalent acids found in wine are tartaric acid, malic acid, and citric acid.
Balance of PH and BRIX: Finding a balance of natural sugar that converts to alcohol through yeast and fermentation married with perfect acid levels enables us to push flavor without additives. These check points are critical in our artisan winemaking strategy.
Dane Sanvido – Augusta Vin – Winemaker
Andre Boada, Advanced Sommelier – Augusta Vin
Our newest Reds are here!
A wine club exclusive until Augusta 20th, Both now available in the tasting room or for order on our online store here.
Giovanna Rosso is a Tuscan styled red blend of Aglianico, Sangiovese, and Montepulciano reflecting true Italian personality from 100% Texas Grapes
2018 Estate Aglianico represents 100% Aglianico grown, produced and bottled at the estate.
Email firstname.lastname@example.org to learn more and compare notes!
Fruit: Ripe Cherries, Plum
Fruit: Red Cherries & Plum
Non-Fruit: Pie Spice
Finish: Silky Tannins
This special 100% Texas proprietary Tuscan red blend consists of Sangiovese, Aglianico and Montepulciano represents true Italian personality. Perfect for pasta, pizza and outdoor grilling.
Color: Ruby Purple
Fruit: Framboise, Black Currant, Dark Cherry
Non-Fruit: Herbal tobacco notes
Earth/Herb: Red Pepper
Fruit: Cherry Cola
Medium-bodied with an unique Italian flair, Aglianico flexes a racy yet sleek personality. It has lush red fruit and acidity so a great choice for pesto based dishes. Try some sweet Italian sausage with Roma tomatoes and penne pasta.
Order your favorite Augusta Vin vino online. Click below.